Brady's Menu

our soups are prepared fresh each day with the finest ingredients

onion sop topped with crusty french bread and melted swiss and provolone cheese

field greens tossed with bleu cheese dressing, pears and candied walnuts

crispy fried chicken, cheese, tomato, onion and romaine dressing with ranch dressing

crisp romaine lettuce served with our own roasted garlic parmesan caesar dressing and house made croutons

fresh calamari, crabmeat and shrimp tossed in a citrus vinaigrette with field greens, cherry tomatoes and fried wonton crisps, topped with grilled tuna

chicken add to any salad

grilled shrimp add to any salad

grilled strips of steak over fresh tomatoes bruschetta on parmesan crostini topped with kalamata olive tapenade

served with tomato pepper relish

steamed clams served in a white wine garlic butter

chilled, served with a tequila lime salsa

fried and served with a cool ranch dipping sauce

served with a curry mango chutney

our house made crab cake served on a kaiser roll with lettuce and tomato topped with our spicy avocado remoulade

grilled flat iron steak topped with sauteed mushrooms and onions with melted provolone served on a kaiser roll

your choice of chicken or beef topped with fried onions and melted cheese

sliced turkey, bacon, lettuce, tomato and our roasted garlic mayo wrapped in a fresh tortilla

marinated grilled portabella mushroom, squash, zucchini, red onion, and pepper drizzled with a balsamic reduction in a fresh tortilla

chicken, pico de gallo, cheese

steak, onion, and cheese

turkey, cheese, tomato, lettuce, bacon and ranch

ham, salami, pepperoni, and cheese

cheese, tomato sauce, pepperoni, onion, mushrooms, and peppers

mushrooms, zucchini, squash, peppers, onion and cheese

breaded and pan fried accompanied by a spicy avocado remoulade (ecco domani, pinot grigio, or stella artois)

little neck clams, jumbo shrimp, crab and calamari in an oven roasted tomato lobster broth with parmesan crostini (cypress sauvignon blanc or hoegaarden)

broiled atlantic salmon filet with an apple brandy brown sugar glaze (mcwillaims, riesling or franziskaner hefe weizen)

yellow fin tuna steak grilled rare, topped with tequila lime salsa (kendall, jackson, chardonnay, or magic hat #9)

12oz new york strip grilled to perfection topped with a sweet onion relish (sterling, cabernet sauvignon or victory, hop devil)

flat iron steak seasoned and grilled finished with a port wine and shitake mushrooms glaze (black swan, shiraz or newcastle, brown ale)

8oz tenderloin of beef, topped with red onion balsamic reception (red rock, merlot, or sierra nevada, pale ale)

blackened breast of chicken with a gorgonzola sauce (mcmurray, pinot noir, or youngs, double chocolate stout)

lobster, and cheese filled ravioli, served in an asparagus and crab butter cream, (gallo of sonoma, chardonnay or blue moon white ale)

penne pasta tossed with cherry tomato, garlic, and basil in a creamy vodka sauce topped with shaved asiago cheese (rancho zobaco, zinfandel or sam adams cherry wheat)

chicken

crab

shrimp

filled with black raspberry ganache and topped with white chocolate sauce

finished with a raspberry drizzle

served warm with our own vanilla sauce

miniature pastry shell with a strawberry mousse topped with chocolate sauce

large cannoli shell, filled with cannoli cream and chocolate chips lightly dusted in powdered sugar